Rian Handler is a food writer, editor, and recipe developer with a fierce love for sour gummies.
Skip the drive-thru tonight—this homemade orange chicken is sweet, sour and perfectly sticky enough to curb any takeout craving. If you just can't get enough of the classic Panda Express dish, our copycat recipe is a game-changer. Ready in under an hour with all of the same sweet and savory flavors you love, staying in for weeknight dinner has never been easier. Serve over rice (and maybe with some crab rangoons if you're feeling extra fancy) for a stay-at-home meal to impress even the biggest Panda lover in your life.
What is orange chicken?
Orange chicken has become a staple in Chinese-American cuisine, and is a classic choice when it comes to takeout. The dish involves fried chicken tossed in a thick sauce made from orange juice, soy sauce, apple cider vinegar, chili sauce, hoisin sauce, brown sugar, and lemon juice. The result is crispy bites of chicken coated in a sweet and sticky orange-flavored sauce that seeps perfectly onto an accompanying pile of rice.
Tip: Our version of this recipe is pan fried, which saves you time and energy instead of deep frying.
What is the best type of chicken to use?
We used boneless, skinless chicken breasts in our recipe, but you can also use chicken thighs if you prefer! Just remember that dark meat takes longer to cook than white meat, so we'd recommend upping the cook time by a few minutes.
Can I use all flour instead of cornstarch?
You can, but they won't be quite as crunchy. Cornstarch is all starch, which will give you extra crunch as well as a nice golden color. All the crispiest fried foods use cornstarch, and it's a great secret ingredient for taking your breading to the next level.
What should I serve with orange chicken?
Rice is a classic choice, but on top of greens would also be delicious. If you're trying to go the rice route but you're trying to cut carbs, try cauliflower rice.
Made this? Let us know how it went in the comments below!
- Yields:
- 4
- Prep Time:
- 15 mins
- Total Time:
- 35 mins
Ingredients
- 2
large eggs, beaten
- 1/2 c.
plus 1 tbsp. cornstarch, divided
- 1/4 c.
all-purpose flour
Kosher salt
Freshly ground black pepper
- 2 lb.
boneless skinless chicken breasts, cut into 1” pieces
Canola oil
- 2
cloves garlic, minced
- 1/2 tsp.
freshly minced ginger
- 1/2 tsp.
crushed red pepper flake s
- 2/3 c.
freshly squeezed orange juice
- 2 tbsp.
low-sodium soy sauce
- 1 tbsp.
apple cider vinegar
- 2 tbsp.
sweet chili sauce
- 2 tbsp.
hoisin sauce
- 1 tbsp.
brown sugar
Juice of 1/2 lemon
- 2
green onions, thinly sliced
Cooked white rice, for serving
- Nutrition Information
- Calories2283 Fat58 gSaturated fat10 gTrans fat0 gCholesterol1035 mgSodium3803 mgCarbohydrates184 gFiber8 gSugar37 gProtein231 gVitamin D2 mcgCalcium225 mgIron12 mgPotassium4082 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Set up dredging station: In one bowl, add eggs, and in a second bowl, mix together ½ cup cornstarch and flour and season with salt and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, tapping off any excess.
- Step 2In a large, deep skillet over medium-high heat, heat ¼'' oil. Fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate.
- Step 3In a saucepan over medium heat, heat 1 tablespoon oil. Add garlic, ginger, and red pepper flakes and cook 2 minutes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, hoisin sauce, brown sugar, and lemon juice and bring to a simmer.
- Step 4Meanwhile, in a small bowl, whisk together remaining tablespoon cornstarch with 2 tablespoons water. Slowly whisk into sauce to thicken and simmer until sauce is syrupy, about 5 minutes.
- Step 5Toss chicken with sauce and green onions. Serve over rice.